Watermelon Mojito Jello Shots (Step by Step)

When we were in the Outer Banks this summer my mother in law made gorgeous watermelon mojitos. They were perfectly “summery” and refreshing. It was my first cocktail after I had Austin.

I only had like 1/4 of mine because it made me so sleepy, but I’ve been thinking about it ever since. That’s when I came up with this idea.

The bottom layer is real watermelon juice with sugar and the top layer is white rum and freshly chopped mint leaves.

Check out the east step by step below!

1. In a blender or food processor, puree enough watermelon to get 1 cup of juice. (The water content is so high in watermelon it’s very easy to get that much juice) I used half of a small watermelon. Strain the watermelon puree so you get out all the seeds.

2. Pour the watermelon juice in a saucepan (no heat yet) Sprinkle on two packets of Knox gelatin. Let it sit for a few minutes then whisk it until it’s combined. Turn on the stove-top to medium heat. Add 4 tablespoons of sugar and whisk until combined.

3. When simmering add one cup cold water. Pour your watermelon mixture into a 9×13 pan that has been lightly (very lightly) greased. Refrigerate until firm (2 hours or so).

4. Chop some fresh mint leaves.

5. Pour 1 cup water into a saucepan (no heat yet) Sprinkle on two packets of Knox gelatin. Let it sit for a few minutes then whisk it until it’s combined. Turn on the stove-top to medium heat. Add 4 tablespoons of sugar and whisk until combined.

7. With a cookie cutter of choice (I started with a square as you can see, but then decided on the triangle) slowly cut out your jello shots. Press down slowly and make sure you don’t have any mint leaves caught on the cutter when you move on to the next.